Recipe By SUNKIST2
Rating
Published Jul 10th
Prep 10m Cook 1m Additional - Ready In 11m
Servings 4 servings Calories 232.6

It’s true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.

Recipe Ingredients

  • ½ cup butter
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
  2. 2 Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
  3. 3 Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

Nutrition Facts

  • Calories 232.6
  • Carbohydrate 0.8 g
  • Cholesterol 163.7 mg
  • Fat 25.3 g
  • Protein 1.7 g
  • Saturated Fat 15.4 g
  • Sodium 207.8 mg
  • Sugar 0.3 g

Reviews

  1. Okay I use allrecipes.com (or the app) for almost everything I try for the first time but I m bad for leaving a review. Sooo I m writing a review because I surely didn t expect something so easy to be so good - especially with the side note of making it savoury by switching - Read more ...
  2. I made this exactly as recipe called for. It is AWESOME!!! This is embarrassing to admit but there was leftover sauce and I couldn't stop tasting it and ended up drinking what was left. This is my favorite sauce but always avoided making it from scratch because it's very time consuming. But this is the - Read more ...
  3. I tried this and it was just ok. I went and looked at my standard recipe and tried again. I left out the milk and added 1tsp of dried mustard (i think colman's is the best) be sure to take it out ever 15 mins to stir, i just a small wire whisk or use - Read more ...
  4. Amazing! Absolutely perfect can be done every day or weekend. I m never paying for the eggs Benedict at a restaurant again! Followed the recipe exactly except i had to microwave butter for 1.5 minutes that s how long it took to melt.
  5. Not a 5 star recipe but defiantly a 5 star cooking technique!!! Increase egg yokes to 3 use white pepper (to taste) use lemon juice to taste. As one reviewer already mentioned if yokes start to set or curdle whisk in 1 teaspoon boiling water at a time until sauce becomes creamy smooth & thick. - Read more ...
  6. So good! Needed a hollandaise that my 16 year old could make while I was poaching eggs for Eggs Benedict. She made this perfectly! Great consistency and taste! It was her first time having Eggs Benedict and she is in love!My only suggestion is to cut the lemon juice some. It was a little tangy.
  7. YUMMM! Will be my automatic go-to. I served atop Chicken Cordon Bleu and asparagus at a dinner party...we all loved it! I had chicken broth ready, so when it needed some smoothing, a few teaspoons did wonders.
  8. Excellent and easy. I did not use milk in the recipe. One tip if the eggs curdle, use very hot water and add a little bit at time till the sauce smooths out. Perfect sauce very time!
  9. The flavor was amazing and the texture was perfect. I will definitely be making this again.
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